scholarly journals Optimization of the process of mixing liquid-phase heterogeneous products

2021 ◽  
Vol 83 (1) ◽  
pp. 204-210
Author(s):  
L. E. Glagoleva ◽  
N. P. Zatsepilina ◽  
M. V. Kopylov ◽  
S. O. Rodionov
Keyword(s):  
Software Package ◽  
Raw Materials ◽  
Food Additives ◽  
Whey Proteins ◽  
Experimental Studies ◽  
Good Health ◽  
The Body ◽  
Biologically Active ◽  
Raw Material ◽  
And Performance

The leading direction in the field of nutrition is the creation of a range of products that contribute to improving health when they are used daily in the diet. The urgency of studying bovine colostrum-colostrum, which is an immune-modeling animal raw material, has been substantiated. Colostrum is a natural source of all the ingredients needed to build immunity. Biologically active substances contained in cow colostrum contribute to: restoration of immunity; restoration of the intestines and stomach; strengthening the nervous system; renewal of brain cells; improving emotional tone and mood; increasing vitality and performance; slowing down the aging process; protection against diseases of the intestines and stomach, cardiovascular system, respiratory tract, diabetes, allergies, osteoporosis and a number of other diseases. Colostrum contains a minimum of 37 immune factors and 8 growth factors that help the body fight disease and promote good health and longevity. The classes of immunoglobulins contained in colostrum, which represent the bulk of whey proteins, have been studied. Colostrum is a limited source of raw materials, its production period is short, there are many opportunities for industrial use, but due to the small amount of raw materials, the market remains undeveloped, with the exception of food additives. Taking into account the extensive therapeutic and medicinal properties of colostrum, its unique composition and properties, its composition and physicochemical properties were investigated, the fractionation parameters were determined using various systems. To process the experimental studies, the STATISTICA 12 software package was used. To obtain the regression equation, the matrix data were processed using the Microsoft Excel 2010 software package. The analysis of the data obtained indicates the possibility and prospects of using colostroma in food production technology.

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

2021 ◽  
Vol 40 (4) ◽  
pp. 102-112
Author(s):  
SHAPOVALOVA Nataliia ◽  
VEZHLIVTSEVA Svitlana ◽  
ANTIUSHKO Dmytro
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Active Substances

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

scholarly journals Formula and Technology Development for Obtaining Biologically Active Natural Food Additives

2019 ◽  
Vol 48 (3) ◽  
pp. 105-114 ◽  
Author(s):  
Станислав Смирнов ◽  
Stanislav Smirnov ◽  
Олия Фазуллина ◽  
Oliya Fazullina
Keyword(s):  
Dietary Supplements ◽  
Raw Materials ◽  
Import Substitution ◽  
Food Additives ◽  
Experimental Studies ◽  
Scientific Data ◽  
Biologically Active ◽  
Natural Food ◽  
Plant Materials ◽  
Natural Components

The research featured the development of formulae and technologies for the production of biologically active additives (BAA) for functional foods with potential adaptogenic, antioxidant, and hepatoprotective properties. Shilajit, a natural mineral-organic substrate, and various plant materials were used as sources of natural biologically active substances (BAS). The relevance of the study comes from the need for more efficient use of natural biologically active compounds, as well as from the need to expand the range of domestic dietary supplements with natural ingredients, which resulted from the current import substitution. Scientific data and experimental studies made it possible to choose advantageous raw materials with BAS and to assess their safety and potential properties. An experiment determined the content of BAS in the raw materials and in the control samples. A compatibility test wasconducted by mixing. As a result, five formulae with various combinations of natural components in the composition were scientifically substantiated. The authors defined the physicochemical and technological properties of the mixtures of dry extracts that determined the choice of technology and the quality of the finished product. The present paper also describes technology of obtaining encapsulated dietary supplements based on dry extracts of medicinal plants and shilajit. The advantage of the technology lies in the use of natural components and special processing methods of BAS preservation. The research included the method of water-activated granulation while 20% ethyl was used as a wetting agent. To obtain the granulate, lactose (Russia) and AEROSIL® 200 Pharma (Evonik Industries, Germany) were used as additive agents. As a result, capsules with a dosage of 700 mg were developed. The BAA can be produced on food and pharmaceutical plants.

scholarly journals QUALITY AND NUTRITIONAL VALUE OF FREEZED SEA BUCKTHORN POWDER

2021 ◽  
pp. 7-14
Author(s):  
O. M. Burmistrova ◽  
E. A. Burmistrov ◽  
N. L. Naumova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Food Additives ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Raw Material ◽  
Test Material ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Unique Trace

The use of phytopowders as food additives allows you to create highly nutritious mixtures with a pronounced taste and aroma of fresh fruits and berries. Fruit and berry powders are already used in the production of jelly, fruit drinks, drinks, juices and sauces based on domestic plant raw materials with a high proportion of biologically active substances. The most important phytonutrients of sea buckthorn fruits (Hippophae rhamnoides L.) are carotenoids, flavonoids, anthocyanins, sugars, organic and amino acids, tannins and pectin substances, phospholipids, macro- and microelements. The aim of the research was to study the quality and nutritional value of freezedried sea buckthorn powder. Sublimated sea buckthorn was the object of study (TU 10.39.25-007-0111115841-2018) manufactured by IP A.N. Mazurina (Russia, Kaluga region, Borovsky district, Borovsk). The quality of packaging and labeling, as well as organoleptic characteristics, nutritional value and mineral composition of raw materials have been studied. It was determined that the marking of sublimated sea buckthorn does not comply with the regulated requirements of GOST R 51074-2003 and TR CU 022/2011. Organoleptic characteristics of phytopowder are identified as characteristic of this type of raw material. The actual protein and fat content of the test material does not correspond to the levels stated by the manufacturer. The studied raw materials are distinguished by a variety of chemical composition, namely, the content of protein, carotenoids, vitamins E and A, lipids, dietary fiber, unique trace elements – Al, Co, Cr, Cu, Fe, Li, Mn, Ni, Ti, Zn.

scholarly journals The use of secondary fish raw materials from silver carp in the technology of structuring agents

10.5219/1626 ◽  
2021 ◽  
Vol 15 ◽  
pp. 546-554
Author(s):  
Anastasiia Ivaniuta ◽  
Alina Menchynska ◽  
Natalia Nesterenko ◽  
Nataliia Holembovska ◽  
Viktor Yemtcev ◽  
...  
Keyword(s):  
Raw Materials ◽  
Silver Carp ◽  
Experimental Studies ◽  
Storage Conditions ◽  
Biologically Active ◽  
Raw Material ◽  
Dissolution Time ◽  
The Black Sea ◽  
Gelling Properties ◽  
Physical And Chemical

The expediency and prospects of using secondary fish raw materials from silver carp in the structuring agents technology have been substantiated. The combination of secondary fish raw materials and seaweed with different mechanisms of gelation has a targeted effect on the organoleptic, structural-mechanical, and physicochemical properties of food products. Accordingly, the expediency of adding the Black Sea alga cystoseira (2%) to optimize the mineral composition of the structuring agents and increase their jelly-making properties was established. Using experimental studies and multicriteria optimization, the optimal ratio of secondary fish raw materials – 40%; water – 60% and rational heat treatment – 150 min, at a temperature of 85 – 100 °C has been determined. An analysis and comparison of various preservation methods have confirmed the expediency of using the freeze-drying method of drying fish broths for the production of structuring agents, which allows to preserve of the original properties of the product, biologically active substances, reduce the mass of the dried product and increase the shelf life of the structuring agents. The optimal storage conditions have been determined – the ready-made structuring agents were packed in three-layer paper kraft bags and stored in a cool dry place at a temperature of 22 ±2 °C and relative humidity of no more than 70% for 12 months. It was found that the physical and chemical indicators of the structuring agents depend on the features of the structure, amino acid composition of fish collagen. The presence of the overwhelming number of high-molecular-weight molecules in the composition of the structuring agents and the preservation of the native structure determine high indicators of dynamic viscosity, dissolution time, and strength. As a result of the research, it was revealed that the high protein content largely depends on the amount of collagen in the secondary fish raw material, which has a positive effect on the gelling properties of the product being created.

JUSTIFICATION OF RATIONAL PARAMETERS OF HYDROLYSIS OF COLLAGEN-CONTAINING HIGHLY MINERALIZED SMOKED FISH RAW

2019 ◽  
Author(s):  
О.Я. МЕЗЕНОВА ◽  
Л.С. БАЙДАЛИНОВА ◽  
В.В. ВОЛКОВ ◽  
С.В. АГАФОНОВА ◽  
Н.Ю. МЕЗЕНОВА ◽  
...  
Keyword(s):  
Protein Extraction ◽  
Raw Materials ◽  
Protein Hydrolysate ◽  
Food Additives ◽  
Biologically Active ◽  
Raw Material ◽  
Mixing Rate ◽  
Smoked Fish ◽  
Preliminary Separation ◽  
Hydrolysis Of

Обоснована гидролизная высокотемпературная переработка вторичного копченого рыбного сырья, позволяющая глубоко деструктировать рыбную массу. С целью установления рациональных значений варьировали показатели основных параметров гидролиза: температуру сырья, температуру в рубашке автоклава, продолжительность термогидролиза, скорость перемешивания сырья. Были исследованы процессы: с предварительным ферментированием протеолитическим ферментом алкалазой (0,25 к массе системы) и без него, с предварительным удалением жира из рыбной массы и без обезжиривания. Для проведения исследований вторичное сырье шпротного производства головы копченой кильки жирностью 13,8 14,5 18,8 и 24,5 после измельчения смешивали с водой в соотношении 1 : 1 и автоклавировали под давлением 0,150,2 кгс/см2. В экспериментах с предварительным отделением жира копченое сырье смешивали с водой температурой 80С, выдерживали при этой температуре, после чего смесь центрифугировали и из нее декантированием извлекали жир. Установлено, что рациональным способом гидролиза копченого коллагенсодержащего высокоминерализованного рыбного сырья при получении пищевых добавок является комбинированный способ, предусматривающий предварительное отделение жира и предварительное ферментирование алкалазой, с последующим термогидролизом в автоклаве при температуре 130С в течение 60 мин при скорости вращения мешалки 50 об/мин. Выход сублимированного протеинового гидролизата составляет 8,7 при содержании в нем, : протеина 82,7 жира 2,0 минеральных веществ 0,6. Степень экстракции белка в гидролизат составляет 48,0 от его первоначального содержания в сырье. Выход осадочной фракции белковоминеральножирового продукта составляет 35,7 при содержании в нем, : протеина 54,5 жира 18,1 минеральных веществ 23,6. Степень извлечения белка (высокомолекулярных нерастворимых коллагеновых волокон) в осадочную фракцию составляет 45,3. Полученные фракции в сухом (протеиновая) и жидком (белковожировая и жировая) состоянии апробированы в качестве пищевых добавок в составе рецептур капсулированных биологически активных добавок к пище, соусов, закусочных снеков, рыбных пресервов и консервов, шпротного паштета. Hydrolytic hightemperature processing of secondary smoked fish raw materials, which allows to deeply destruct the fish mass, is justified. Indicators of the main parameters of hydrolysis the temperature of the raw material, the temperature in the shirt of the autoclave, the duration of thermal hydrolysis, the mixing rate of raw materials were varied with the aim of establishing rational values. Processes with prefermentation with proteolytic enzyme alcalise (0,25 to the weight of the system) and without him, with preliminary removal of fat from the fish mass and without degreasing were investigated. For research, secondary raw materials of sprat production smoked sprat heads with a fat content of 13,8 14,5 18,8 and 24,5 after grinding were mixed with water in a ratio of 1 : 1 and autoclaved under a pressure of 0,150,2 kgf/cm2. In experiments with the preliminary separation of fat smoked raw material is mixed with water at a temperature of 80C, kept at this temperature, after which the mixture is centrifuged and the fat is extracted from it by decanting. It is established that the rational method of hydrolysis of smoked collagencontaining highly mineralized fish raw materials in the preparation of food additives is a combined method, providing for the preliminary separation of fat and preliminary fermentation with alcalase, followed by thermohydrolysis in an autoclave at a temperature of 130C for 60 min at a speed of rotation of the stirrer 50 rpm. The yield of freezedried protein hydrolysate is 8,7 with the content therein, : protein 82,7 fat 2,0 minerals 0,6. The degree of protein extraction in the hydrolysate is 48,0 of its initial content in the raw material. The yield of the sedimentary fraction of the proteinmineralfat product is 35,7 with the content in it, : protein 54,5 fat 18,1 minerals 23,6. The degree of protein extraction (highmolecular insoluble collagen fibers) in the sedimentary fraction is 45,3. The obtained fractions in the dry (protein) and liquid (fat) state were tested as food additives in the formulations of encapsulated biologically active food additives, sauces, snacks, fish preserves and canned food, sprat paste.

scholarly journals Chromato-mass spectroscopy of tinctures of Valeriana officinalis aerial part

2021 ◽  
Vol 14 (1) ◽  
pp. 29-38
Author(s):  
V. M. Odyntsova ◽  
V. I. Kokitko ◽  
V. H. Korniievska ◽  
Yu. I. Korniievskyi ◽  
Ye. O. Karpun
Keyword(s):  
Aerial Part ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Experimental Studies ◽  
Acid Ethyl Ester ◽  
Quinic Acid ◽  
Component Composition ◽  
Biologically Active ◽  
Raw Material ◽  
Valeriana Officinalis

Underground Valerian roots (Vаlеrіаnае radix) are officinal raw materials. More than 1000 compounds were detected in Valeriana officinalis L. s.l., of which no less than 500 natural substances of organic and inorganic origin were identified, among them – carbohydrates, amino acids, lipids, vitamins, enzymes, phenolic compounds, essential oil, iridoids, alkaloids, steroids. The aerial part of Valerian is a source of various flavonoids with pronounced antioxidant properties and specific pharmacotherapeutic activity. The aim of the research is to determine, by means of gas chromatography, component composition of Valerian tinctures, made of the aerial part of V. tuberosa L., V. stolonifera Czern (Kantserivska balka, Zaporizhzhia region, Ukraine) and V. officinalis L. (Łódź, Bydgoszcz, Poland). Materials and methods. Tincture samples of the aerial part of wild species V. tuberosa L., V. stolonifera Czern (Kantserivska balka, Zaporizhzhia region), and V. officinalis L. (the experimental site of ZSMU; Łódź and Bydgoszcz in Poland) were selected for experimental studies according to the traditional production recipe for making tinctures (1 : 5). Component composition of the tinctures was studied using a 7890B gas chromatograph with a 5977B mass spectrometer detector. Results. By means of chromato-mass spectrometry, component composition of the Valerian tinctures has been identified, namely: in the tincture prepared from the aerial part of V. officinalis (Łódź, Poland) 54 components have been identified, V. tuberosa – 50; V. stolonifera – 46 and V. officinalis (Bydgoszcz, Poland) – 30. The chromatogram analysis of four Valerian tinctures helped to identify 118 components, 5 of which were present in all studied tinctures; 12 components were present in three tinctures; 22 components have been found in two tinctures. It should be noted that 10 components have been found in the tinctures in large quantities, their content ranging from 10.91 % to 30.02 %. Conclusions. Analyzing the obtained data of the GC, it can be seen that Valerian tinctures differ both in quantitative and qualitative composition. From the aerial part of Valeriana officinalis, prepared in Łódź and Bydgoszcz in Poland, 17 components coincide. In the tinctures, prepared from herbs collected in Ukraine, 10 components coincide. The highest content of Butanoic acid, 3-methyl – from 4.01 % to 16.78 %; 9,12,15-Octadecatrienoic acid, ethyl ester, (Z,Z,Z)- – from 0.47 % to 7.09 %; Dihydroxyacetone – from 0.37 % to 5.69 % and Quinic acid – from 0.30 % to 4.66 % in all four tinctures by peak areas and retention time should be marked. In three tinctures Cyclododecane, 1,5,9-tris(acetoxy)- has been identified in amount of 30.56 % to 14.56 %. The obtained results confirm the expediency of using the aerial part of Valeriana officinalis as raw material with a large commodity yield and various contents of biologically active substances for further pharmacognostic researches for the purpose of creation of new medicines and phytopreparations

Anthocyanins: Chemical Properties and Health Benefits: A Review

2021 ◽  
Vol 17 ◽  
Author(s):  
Siraj Salman Mohammad ◽  
Renata Oliveira Santos ◽  
Maria Ivone Barbosa ◽  
José Lucena Barbosa Junior
Keyword(s):  
Raw Materials ◽  
Health Benefits ◽  
Chemical Properties ◽  
Extraction Methods ◽  
The Body ◽  
Raw Material ◽  
Extraction Properties ◽  
Therapeutic Properties ◽  
Food Processes ◽  
Shed Light

: Anthocyanins are widely spread in different kinds of food, especially fruits and floral tissues, there is an extensive range of anthocyanin compounds reach more than 600 exist in nature. Anthocyanins can be used as antioxidants and raw material for several applications in food and pharmaceutical industry. Consequently, a plenty of studies about anthocyanins sources and extraction methods were reported. Furthermore, many studies about their stability, bioactive and therapeutic properties have been done. According to the body of work, we firstly worked to shed light on anthocyanin properties including chemical, antioxidant and extraction properties. Secondly, we reported the applications and health benefits of anthocyanin including the applications in food processes and anthocyanin characteristics as therapeutic and prophylactic compounds. We reviewed anticancer, anti-diabetic, anti-fatness, oxidative Stress and lipid decreasing and vasoprotective effects of anthocyanins. In conclusion, because the importance of phytochemicals and bioactive compounds the research is still continuing to find new anthocyanins from natural sources and invest them as raw materials in the pharmaceutical and nutrition applications.

Technological aspects of alcohol distillates production from non-traditional sugar-raw materials

2021 ◽  
Vol 9 (16) ◽  
pp. 90-97
Author(s):  
Kateryna Danilova ◽  
◽  
Oksana Zavarzina ◽  
Keyword(s):  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Material Base ◽  
Growth Substances ◽  
Technological Properties ◽  
Actual Problem ◽  
Cane Molasses ◽  
Yeast Biomass ◽  
Nitrogen Phosphorus

An actual problem of the alcohol industry development is the expansion of the raw material base through the use of new, cheaper types of carbohydrate sources. Recently, glucose-fructose syrup has been of increasing interest to producers of ethanol. Among the producers of craft drinks, in particular rum-based drinks, cane molasses is in increasing demand. The article presents the technological aspects of the fermentation process of nonconventional sugar-containing raw materials on the example of glucose-fructose syrup and cane molasses in ethanol by different yeast strains. It is determined that glucose-fructose syrup and cane molasses are raw materials depleted of nitrogen, phosphorus and growth substances necessary for the yeast activity. To improve the technological properties of raw materials in the molasses, nitrogen, phosphorus nutrition and corn extract as a growth substance shall be added to a mash. Glucose-fructose syrup is of pH 3.68 and of acidity 0.12, which negatively affects the fermentation. It is established that in order to create optimal living conditions for yeast, it is necessary to add substances to the glucose-fructose syrup that will contribute to the safety of development and prevent the pH 3.5. It was determined that the alcohol yield from 1 ton of glucose-fructose syrup is 31.0 dal, from 1 ton of cane molasses is 24.0 dal on the yeast 46ED and 22 dal on the TegaYeast without the use of growth substances and vitamins necessary for the reproduction of yeast biomass. Under conditions of improving the technological properties of the mash from the glucose-fructose syrup and cane molasses by adding biologically active substances promoting the synthesis of yeast biomass, the ethanol content in the fermented mashes increases up to 11.9 12% vol.

scholarly journals PLANT-BASED MILK ANALOGUES IN THE NUTRITION OF PEOPLE WITH NUTRITION-DEPENDENT NON-INFECTIOUS DISEASES

2020 ◽  
Vol 14 (2) ◽  
Author(s):  
N. Pritulska ◽  
I. Motuzka ◽  
A. Koshelnyk ◽  
M. Jarossová ◽  
A. Lacková
Keyword(s):  
Infectious Diseases ◽  
Raw Materials ◽  
Food Products ◽  
Domestic Market ◽  
Biologically Active ◽  
Raw Material ◽  
Fenugreek Seeds ◽  
Product Group ◽  
Wide Range ◽  
Treatment Procedures

A recent tendency in Ukraine is the changes in the structure of food consumption, which are caused by the reduced consumption of some product groups and by their decreasing quality. A persisting problem is that affordable and easy-to-consume food products made with due consideration of the needs of patients with certain categories of diseases can hardly be found on the domestic market. The products present on the domestic market are all imported, available in a limited assortment, very expensive, and not customised to suit all the specific needs of human metabolism. Approaches to the nutrition of patients with certain types of nutrition-dependent and non-infectious diseases have been analysed. It has been established that аn effective component in the diet of patients with non-infectious diseases can be plant-based milk analogues. It has been determined how important it is to use domestic raw materials: it will contribute to expanding domestic production, will help the gross domestic product growth, and will reduce the product’s costs, thus reducing the costs of diagnostic and treatment procedures. It has been established that the assortment of plant-based milk analogues is constantly expanding. The vegetable raw material conventionally used to make this product group has been analysed. It has been shown that fenugreek seeds can be most effectively used to make special food products (in particular, plant-based milk analogues) for the nutritional support of patients with non-infectious diseases. This is feasible due to the availability of the raw material, simple cultivating conditions, the chemical composition of the product (e. g. a wide range of biologically active substances), low costs of the product when it is made from domestic raw materials, and the simple production technology. It is expected that manufacture of milk analogues from fenugreek seeds will widen the assortment of this product group, and satisfy the target consumers’ needs of safe and high quality products that offer an alternative to imports.

scholarly journals Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 33-37
Author(s):  
Vladislav Tiunov ◽  
Olga Chugunova ◽  
Aleksandr Arisov
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Food Products ◽  
Biologically Active ◽  
Optimal Dosage ◽  
Soya Flour ◽  
Complete Replacement ◽  
Biological Value

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.

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